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Embark on a culinary journey through the vibrant and aromatic world of Moroccan cuisine with our Zesty Chicken Tagine with Olives and Lemons. This flavorful dish is a staple in Moroccan households, reflecting the rich history and cultural diversity of the region. The origins of tagine cooking can be traced back centuries, rooted in the traditions of North African nomadic tribes who utilized the tagine pot for its efficiency in slow cooking. The unique combination of spices, preserved lemons, and tender chicken thighs creates a symphony of flavors that is both comforting and exotic.

Chicken Tagine Recipe with Olives and Lemons

Discover the vibrant flavors of this Zesty Chicken Tagine with Olives and Lemons! Perfectly seasoned chicken thighs cook to tender perfection with a delightful mix of spices, olives, and apricots. This dish is a feast for the senses, making it a fantastic centerpiece for any dinner. Serve it over fluffy couscous or rice and garnish with fresh herbs for a beautiful presentation. Enjoy a taste of North Africa in your own kitchen!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 teaspoon cinnamon

1 teaspoon paprika

Salt and black pepper, to taste

1 cup chicken broth

1 preserved lemon, quartered (or the zest of 1 fresh lemon)

1 cup green olives, pitted and halved

1/2 cup dried apricots, chopped

1 cup chickpeas, cooked (canned or cooked from dried)

Fresh cilantro or parsley, for garnish

Cooked couscous or rice, for serving

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt, pepper, cumin, ginger, turmeric, cinnamon, and paprika. Rub the spices well into the meat.

    Sear the Chicken: In a large tagine or a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until browned, about 5-7 minutes. Flip and brown the other side. Remove the chicken from the pot and set aside.

      Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits. Add the seared chicken back to the pot along with preserved lemon, olives, dried apricots, and chickpeas. Stir to combine.

          Cook the Tagine: Bring the mixture to a gentle simmer, then cover and cook on low heat for 45-60 minutes, until the chicken is tender and fully cooked. Check periodically; add a little more broth if it gets too dry.

            Final Touches: Remove the lid and let it cook for another 10 minutes to thicken the sauce slightly, if desired. Taste and adjust seasonings with more salt, pepper, or lemon juice as needed.

              Serve: Garnish with freshly chopped cilantro or parsley and serve hot over fluffy couscous or rice.

                Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4